GERMAN CHOCOLATE CAKE

A deliciously rich dark and super-moist chocolate cake covered with that irresistible sticky coconut almond topping.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

2 cups maida/ all-purpose flour

2 cups powdered sugar

3/4 cup unsweetened cocoa powder

2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1 cup whole milk

2 eggs

2 teaspoon vanilla extract

1 cup boiling water

Coconut Almond Frosting

1 cup grated coconut

1 cup chopped almonds

2 egg yolks

3/4 cup condensed milk

3/4 cups granulated sugar

1/4 cup unsalted butter, softened

3/4 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 180 degrees C and prepare two round cake tins with parchment paper.

In a mixing bowl, beat butter on low speed and then whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add the milk, eggs and vanilla using an electric hand mixer until combined.

With the mixer still on low, carefully and slowly pour in boiling water and mix until well combined. Pour batter into prepared cake pans.

Bake for about 30 minutes until toothpick inserted into center comes out clean. Let cake cool and then invert onto wire racks to cool completely.

While cake is cooling, in a large saucepan toast the almonds and grated coconut lightly. Now remove this and set aside.

In the same saucepan, whisk together egg yolks and condensed milk until very well combined. Add in sugar and whisk to dissolve sugar. Add butter and cook mixture whisking constantly until mixture has thickened.

Remove pan from heat, add in vanilla, toasted coconut and almonds. Let this mixture cool until just warm then spread over cake.

Spread about 1/4 of the frosting over one layer of cake. Top with the second layer of cake and frost only the top of the cake with the remaining frosting. Slice and enjoy !

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